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Penne and Spinach Bake


Serves: 6

Prep Time: 10 minutes

Cooking Time: 40 minutes

Difficulty: Easy

Comments

This is an easy casserole and mostly hands off cooking time.

Ingredients

14 1/2 ounces pasta, penne, whole wheat

2 tablespoons olive oil

1 onion(s), medium, sliced

3 teaspoons garlic, bottled minced

1/4 cup flour, all purpose

2 1/2 cups milk, 1% fat

1 1/2 cups parmesan cheese, grated

2 teaspoons basil, dried

1 teaspoon oregano, dried leaves

1/2 teaspoon pepper, black, ground

1/2 cup nuts, pine nuts

28 ounces tomatoes, canned already chopped, italian

4 cups spinach, fresh baby

2 zucchini(s)

1/4 cup bread crumbs, Italian herb flavored

cooking spray

Preparation

Preheat oven to 350. Cook/drain pasta according to directions. Meanwhile,add 1 tablespoon olive oil to large saucepan. Place pan over medium high heat and saute onion, garlic and pine nuts for about 4 minutes until tender. Add flour and cook for about 30 seconds, stirring constantly. Slowly add milk and cook about 4 minutes until bubbly and thickened. Remove from heat and stir in 1/4 cup of the parmesan, basil, oregano and pepper. Combine pasta, sauce, tomatoes, spinach, zucchini and 1 cup of the parmesan. Mix well and pour into a large baking dish coated with cooking spray. Combine bread crumbs, remaining 1/4 cup the parmesan and 1 tablespoon of olive oil. Sprinkle over pasta. Bake at 350 degrees for 30 minutes.

Nutrition

Per Serving About: 600 calories, 17 g fat, 5 g saturated fat, 0 g trans fat, 25 g protein, 79 g carbohydrates, 10 g dietary fiber, 720 mg sodium


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